Sugar Corn Centerpiece Recipes

Steps:

• Cook the sugar, corn syrup and water to light caramel color (about 320 degrees F). Add 2 to 3 drops of the white food color mixing gently to make the sugar opaque. Add 2 to 3 drops of blue food color, do not mix completely. This centerpiece uses a 12-inch ring, a 10-inch ring, 2 (8-inch) rings, and a 4-inch cake ring. Spray each cake ring with vegetable cooking spray. Place the 12-inch ring on the baking sheet lined with silpat (a silicone baking mat). Then place the 8-inch ring inside the larger ring so that the sides touch. This will leave a crescent shape inside the 12-inch ring. Place the remaining cake rings on the baking sheet. Pour the sugar into the crescent shape (including the circle beside the crescent shape) and all of the cake rings completely filling the circles until they are about 1/4-inch thick. Reserve a small amount of sugar and pour on a second silpat lined baking sheet in a free form. This will be used to "glue" the centerpiece together. When the sugar has cooled, which will take 10 to 15 minutes, remove it from the rings. Break the free-formed piece into small pieces and place in a heatproof glass bowl. Use a clean towel dipped in white vinegar to clean any remaining cooking spray from the edges of the sugar circles and moon piece.
• Use the melted sugar to "glue" the Magic Flowers into your desired positions all over the moon and the base it rests on. Now, the centerpiece is ready to accept the Celebration Cake. Jacques' tips: The ideal work surface for this centerpiece project is silpat placed on top of a piece of marble or granite. Stainless steel as a surface will absorb the heat and expand/contract with the temperature changes. If you do not have marble, work on a wood surface instead. Silpat will keep the surface of the sugar shiny. If you work on parchment paper, the sugar surface will be matte. Assemble the cake and centerpiece: Use a serrated knife to slice the cake into 3 layers. This task will be easier if you use a turntable. Flavor 1/3 of the buttercream with raspberry jam, to taste, and use this as a filling. Set the first cake layer on the cardboard cake circle. Douse the layers with some of the Simple Syrup. Apply the raspberry buttercream filling between the cake layers. Frost the cake with a thin layer of the unflavored buttercream. The first application does not have to be perfect. Place the cake in the refrigerator for about 15 to 20 minutes. Remove from the refrigerator and apply the second layer of unflavored buttercream. It is easier to get a smooth appearance if you apply the buttercream in two applications. Cover the cake with the Rolling Fondant as described in the recipe. Place the Royal Icing into a cornet and decorate the top and side of the cake in any way that you desire. If you make a mistake, simply wipe away the royal icing and begin again. Carefully place the cake on the sugar cake stand part of the centerpiece.;
• Assemble the centerpiece: You need to first make the glue to stick everything together. Place the extra sugar pieces (those are remnants of the sugar that you poured freeform on to the silpat) in the microwave and heat until it begins to bubble. Watch carefully to be sure it does not burn.
• Next you need to make the sugar supports to hold the moon vertically and to support the 8-inch sugar circle that will be resting on and in the moon, creating the level stand for the cake. You will need 4 support pieces in order to build the centerpiece. To make the supports, heat a metal triangle or metal scraper on the burner of the stove. Place the heated edge on the 4-inch sugar circle allowing the heat of the metal to "cut" the 4-inch sugar circle into quarters. Use the heated metal scraper to also cut 2 to 2 1/2 inches off 1 of the 2 pointed tips of the moon. You will need to do this on an angle of about 90 degrees, in order to create a somewhat flat edge. This flat edge will provide a level landing spot for the 8-inch sugar circle that will be the cake stand attachment of the moon.
• Pour some of the melted sugar into the center of the 12-inch circle and "glue" the moon vertically into place. The end of the moon that you cut off is now the bottom of the moon. Hold the moon straight until the sugar sets. "Glue" the first 2 support pieces (these are the pieces that you cut by quartering the smallest sugar circle) at the wide, face of the moon, gluing 1 on either side. These 2 supports should be touching both the face of the moon and the base the moon rests on vertically. These supports will steady the moon in its vertical position on the round sugar base. Glue your third support piece on the narrow backside of the moon. This will create a bridge of support in the back, from the moon to the base. In other words it will prevent the moon from rolling backwards. Once all 3 supports have hardened you can "glue" the 8-inch sugar circle to the cut edge of the moon, creating a level cake stand inside the moon. The circle will be sitting on both the cut level area and the inner curve of the moon. Additionally, you might find that you need the fourth support piece to steady the 8-inch level stand. Glue it into place wherever you think more support is required.
• Make sure the molds are clean and dry. Place molds in freezer for at least 10 minutes before filling. Cook the sugar, corn syrup and water to light caramel color (about 320 degrees F). Divide the caramel into 2 heatproof glass bowls. Add a few drops of food color to each bowl. You can use any color that you like. Dip the flower mold into the hot sugar. I dipped the flower molds in the red sugar and the leaf mold into the green. Set the sugar coated mold onto a silpat lined baking sheet. Repeat this process using the other molds. After a few minutes, the sugar will set and cool. To remove the sugar flower from the mold, gently push at the edge of the flower. It should pop off from the mold. Repeat the same process until you have made as many flowers as you want for your centerpiece. If you want to stick different shapes together, use more melted sugar to "glue" the pieces into place.
• Remember, the sugar is very hot and will burn if it comes in contact with your skin. It is a good idea to keep a bowl of cold water readily available. If you get any sugar on your skin, dip your skin in the cold water to stop the burn and easily remove the sugar.
• Place a 1-quart saucepan half filled with water over high heat and bring it to a simmer. Make a double boiler by setting a large mixing bowl over the simmering water. Place the whole eggs, egg yolks, sugar, and honey in the mixing bowl and make an egg foam by whisking the mixture to 113 degrees on a candy thermometer, about 7 to 10 minutes. The egg foam passes through various stages becoming foamy, then smooth and finally it thickens. When it is thick, it will be hot to the touch, tripled in volume, and light in color and the sugar will have completely dissolved. If you dip the whisk into the mixture and pull it out, the batter should fall back into the bowl in a thick ribbon.
• Remove the mixing bowl from the heat and whip the batter with an electric mixer on medium-high speed until it cools, increases in volume, stiffens slightly and becomes pale yellow, about 7 to 10 minutes. Take the time to whip it well; if the mixture is under whipped, the baked genoise will be dense. Very, very carefully, fold in the flour with a rubber spatula until the flour is no longer visible, making sure to fold to the bottom of the bowl. Do not over mix or the batter will deflate. Fill buttered and parchment paper-lined 8-inch round cake pans 3/4 full with batter. Bake in a preheated 350 degree F oven until well-risen and golden brown, about 30 minutes.
• Let the genoise cool slightly. Unmold, remove parchment paper and finish cooling on a wire rack. The baked genoise can be stored in the freezer for 2 to 3 weeks if well wrapped in plastic wrap. Return it to room temperature before using it.
• The first step is to start cooking the sugar. Pour the water and sugar into a 1-quart heavy-bottomed saucepan and place over medium-high heat. When the bubbles start to form around the edge of the pan, insert a candy thermometer in the mixture.
• Place the egg whites in a large mixing bowl and whip with an electric mixer on medium-high speed until foamy and slightly holding soft peaks.
• The sugar is ready when it reaches 250 degrees F, what is known as the soft ball stage. Make an Italian meringue by pouring the cooked sugar down the side of the bowl while you continue to whip the egg whites. Do not pour the hot sugar onto the beaters, or it will splatter. Continue whipping the meringue on medium-high speed until the outside of the bowl is warm but not hot, about 5 minutes. Add the butter all at once and beat on medium speed until incorporated. Increase the mixer speed to medium-high and whip until the buttercream is thick, smooth, and shiny, about 10 minutes. At his stage, you can add flavoring, if desired.
• The buttercream can be used immediately or can be stored in the refrigerator for 3 to 4 days or in the freezer for several weeks if held in an airtight container. If it has been chilled or frozen, allow the buttercream to come to room temperature before using, then whip it with an electric mixer on medium speed until it returns to its initial volume and is once again thick, smooth, and shiny.
• Recipe courtesy of Jacques Torres, Dessert Circus Extraordinary Desserts You Can Make At Home, 1998
• Combine all 3 ingredients in a nonreactive 2-quart heavy-bottomed saucepan over medium-high heat and bring to a boil. All the sugar crystals should completely dissolve. Remove from the heat and pour into a clean medium-size bowl. Let cool completely before using. If you are short on time, you can cool the syrup over an ice bath. Simple syrup can be stored in the refrigerator, indefinitely, if kept in an airtight container.
• Place gelatin and water in a small saucepan over low heat and melt it. Combine the remaining ingredients in the bowl of a stand mixer. Add the melted gelatin to the mixer and beat at low speed until combined. This will form a paste or dough. Place in the refrigerator for a few minutes to let harden slightly.
• Combine the egg white and powdered sugar in a medium-size mixing bowl and whip with an electric mixer on medium speed until opaque and shiny, about 5 minutes. Add the lemon juice and continue whipping until completely incorporated, about 3 minutes. The lemon juice whitens the royal icing. The royal icing should be light, fluffy, and slightly stiff. You may need to adjust the consistency by adding more egg whites if the icing is too dry or more powdered sugar if it is too wet. To make decorations, fill a cornet half full with royal icing and cut a small opening at the tip. Use the cornet to draw decorations.
• From Dessert Circus, Extraordinary Desserts You Can Make At Home by Jacques Torres

Steps:

• Fill a large pot about 3/4 full of water and bring to a boil. Stir in sugar and lemon juice, dissolving the sugar. Gently place ears of corn into boiling water, cover the pot, turn off the heat, and let the corn cook in the hot water until tender, about 10 minutes.

Steps:

• Scrub fruit in soapy water; rinse and dry completely. In a microwave-safe bowl, sprinkle gelatin over cold water; let stand for 1 minute. Microwave on high for 1-2 minutes, stirring every 20 seconds, until gelatin is completely dissolved. Whisk until slightly frothy. , Lightly brush mixture over all sides of fruit. Place on a wire rack over waxed paper. Sprinkle with sugar. Let stand at room temperature for up to 24 hours. Arrange as desired, adding leaves if desired.

Steps:

• How to Make a Cornet, method follows
• Make the centerpiece: Use a marker to trace the shapes of the centerpiece on a sheet of parchment paper in a sheet pan. Depending on how well you space your drawing for the entire centerpiece, you will need 4 to 5 set ups of parchment paper lined sheet pans. Starting with the centerpiece layers, draw 3 round bases of gradual size: draw the first circle 8 inches in diameter, the second circle about 5 inches in diameter and the third circle about 3 inches in diameter. Fill each circle by drawing a crosshatch pattern spacing your lines 1/2 to 3/4-inch apart. Turn the traced paper over so the ink does not transfer to the pate a choux. Place the pate a choux in a piping bag with a 1/4-inch straight tip and trace the base shapes you drew.
• To make the supports for the base: Using the same technique used to trace the 3 round bases, draw 5 curled lines that resemble a decorative letter S about 6 inches tall. These will sit between the largest and middle-sized base. Then make the same shape in a smaller size, about 3 inches tall, you will need 3 of the smaller S shapes. Turn the traced paper over so the ink does not transfer to the pate a choux. Trace the S shapes with the piping bag filled with the pate a choux.
• To make the butterflies: begin by making the butterfly wings, draw the shape of a teardrop about 2 1/2 to 3 inches long. Draw a second tear drop, the same size as the first, they should be connected, round end to round end in order to create a wing shape. Draw 10 sets of wings, this will give you 5 butterflies. Place more pate a choux in a paper cornet (see How to Make a Cornet). Trim the tip so you can draw a very fine line. Trace the outline of the butterfly wings with the pate a choux. Then, in a freeform style, draw a narrower teardrop shape within the boundaries of each of the larger teardrops. Make sure the smaller teardrops connect with the larger teardrops at both ends. To make the body of the butterfly, using the same cornet, pipe 2-inch strips making a thick end (the head) and gradually tapering off. To make the antennae simply pipe a 1 1/2-inch V shape. You will need 5 sets of bodies and 5 sets of antennae.
• Bake the pate a choux in the oven at 320 degrees F for about 20 minutes.
• How to Make a Cornet:
• The Cornet: A cornet is a small piping bag made from parchment paper. It is usually used to make fine decorations.
• Cut an 8 by 12 by 14 1/2-inch triangle from a sheet of parchment paper.
• Hold the middle of the long side of the triangle between 2 fingers of 1 hand. Take the tip of the triangle on the short, wide end and roll it toward the other tip of that same end while simultaneously pulling it in an upward motion. The tip of a cone will form where your thumb and finger hold it on the long side.
• Release your grip from the long side, so that you are now holding the 2 corners where they meet. The paper will already resemble a partially formed cone.
• Roll the remaining tail until it is completely rolled into a cone. There will be 1 point sticking up from the open end. Fold it inside toward the center, and crease the fold. Now you should have a cornet.
• To close the cornet once it has been filled, fold it away from the seam; this will keep the seam from opening. Use a pair of scissors or a sharp paring knife to cut an opening at the tip of the cornet to the desired size.
• Prepare the pate a choux: Place the water, salt, granulated sugar, and butter in a 4-quart heavy-bottomed saucepan, set it over medium-high heat, and bring to a boil. The butter should be completely melted by the time the mixture boils. Remove the saucepan from the heat. Add the bread flour all at once and incorporate it thoroughly with a wooden spoon.
• Return the saucepan to the stove and cook over medium heat for about 3 minutes to dry out the paste. As it cooks, push the paste from side to side with the wooden spoon. Turn it onto itself to allow every side to touch the bottom of the saucepan, which helps it dry. Keep the paste moving, or it will burn. The paste will dry out and leave a thin film on the bottom of the saucepan.
• Remove the saucepan from the heat and transfer the paste to a large mixing bowl. Mix with an electric mixer set on low speed for about 2 minutes to release some of the steam. Continue to mix and slowly add the eggs 1 at a time, incorporating well after each addition. After each egg is added, the paste will become loose and look separated. Once each egg is well incorporated, the paste will become smooth again. The number of eggs used will vary depending on the size of the eggs and how well the pate a choux is dried. The drier it is, the more eggs you will need. After you have added 2 eggs, check the consistency by scooping a large amount of the paste onto a wooden spoon. Hold the spoon horizontally about 1foot above the bowl and watch as the batter falls from the spoon back into the bowl. If it is pale yellow, smooth, moist, slightly elastic, sticky, and takes 5 to 7 seconds to fall into the bowl, it is ready. If it appears rough, dry, and falls into the bowl in 1 big ball, it needs more eggs. Add another egg and check the consistency again after it is well incorporated.
• To make the caramel: Place the sugar, corn syrup and water in a 1-quart heavy-bottomed saucepan and cook over medium-high heat until light golden brown. Pour the caramel into a heatproof bowl to hold the temperature of the sugar. Put a towel under the bowl to keep it from tipping and to protect your hands from the heat of the glass.
• Assemble the centerpiece: The caramel acts as glue. Dip the bottom of the first large S into the caramel and stick it to the largest base going from the out side rim of the circle, towards the center of the circle. In other words, the base supports should almost meet each other in the center of the circle. This creates a structure for the next layer to rest on. You will have to hold each S support in place in order for the caramel to harden and actually stick, keeping the S shape in the right position. Repeat using the other 4 pieces, spacing them evenly. Dip the bottom of the first small S into the caramel and stick it to the medium-sized base. Repeat using the other pieces, again spacing them evenly. Place the medium size base on the large S supports. Top the small S supports with the smallest base. You will have a 3 tiered structure.
• To assemble the butterflies: using the caramel as glue, connect 2 sets of the wings together. Do this along length of the wings. Adjust the wings to sit at a slight angle, as though the wings are in mid-flight. Do this with all 10 wing sets, creating 5 total butterflies. Using a paring knife dipped in the caramel to spread it might be easier than dipping the wings or bodies in the bowl of caramel. You may need to prop the wings up while they harden. You can do so using 2 rolling pins or 2 thick books lying with about 2 inches between them. The space between them is where the glued center juncture will rest on the work surface and you will be able let the wings harden on a slight angle; this way you will not have to hold them in place until they harden. Using more caramel, glue the bodies to the area where you glued the wings together. Place the fatter end of the body at the top section where the wings are joined. Glue the antenna to the fatter part of the bodies. If at some point during the gluing process the caramel has become to stiff to use; place the caramel in the microwave oven at 30-second intervals, until it loosens up for you to use it again. Once the butterflies have been assembled and the caramel has hardened, you can then glue them wherever you like on the 3-tiered centerpiece.
• Place the centerpiece on a large tray. Display the Bomboloni and the Cloud Puffs around the centerpiece. Voila!

Steps:

• This is a very simple technique for making an impressing centerpiece. First, design your centerpiece. I drew 3 artistic shapes onto cardboard and then cut out the shapes to make templates. Roll out the PlayDough and cut long ropes that are about an inch wide and 1/2-inch deep. Place a silpat baking mat on a baking sheet. Using the template as a guide, recreate the shape with PlayDough formed directly on the baking sheet.
• I also used concentric circles to form all of the base pieces of the centerpiece. I used 2 (12-inch) cake rings, a 10-inch ring, and an 8-inch ring. Lightly coat the inside of each ring with vegetable cooking spray. Set the rings on baking sheets covered with silpat baking mats. Now you are ready to cook the sugar.
• Place the sugar, vinegar and water in a saucepan over high heat. Insert a candy thermometer and cook until the sugar reaches 320 degrees F. Use a pastry brush to keep the inside of the saucepan clean as the sugar cooks or the sugar may recrystallize. When the sugar has cooked, add the color. I used a whisk to mix in some white color. Then, I added red but I did not mix it completely. Let the heat of the sugar mix the red.
• Immediately pour the marbled sugar inside the cake rings and inside the PlayDough forms. Allow the sugar to cool completely.
• To stick the sugar pieces together, use a blow torch. The process is using the flame to gently melt the place where the 2 pieces will be joined. I "glued" my largest upright piece to my largest circle. Make a few passes with the flame and you will see the sugar start to melt. Use that process to put all of the pieces of the centerpiece together.

Steps:

• For the graham cracker crumbs: Mix the graham cracker crumbs and granulated sugar together in a medium bowl. Stir in the melted butter with a fork until the crumbs are well coated.
• For the cake batter: Preheat the oven to 350 degrees F; line a cupcake pan with 12 liners.
• Using an electric mixer, cream together the cake flour, brown sugar, corn, butter, milk, strawberries, baking powder, vanilla, baking soda, salt and eggs.
• Scoop the batter into the cupcake liners, sprinkle each with 1 tablespoon of the graham cracker crumbs and bake until cooked through, 20 to 22 minutes. Let the cupcakes cool completely before frosting.
• For the frosting: Using an electric mixer, cream together the confectioners' sugar, cream cheese, butter and vanilla until fluffy.
• To assemble: Core out the center of each cupcake and fill with some of the chopped strawberries. Top each with some of the frosting, and a few chopped strawberries.